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French chefs made the mandoline famous, and this French-made version is
the original, top-of-the-line tool for quickly producing perfect--and
perfectly beautiful--slices, julienne strips, and fine strands of fruits
and vegetables. Plain or fancy, every cut is consistent thanks to the
mandoline's heavy, stable, durable construction. Among the mandoline's
most popular uses is the conversion of the humble spud into french
fries, matchstick or straw potatoes, lace-cut or crinkle-cut potatoes,
and those thin slices called "soufflé potatoes" that magically puff up
when dropped into hot oil. The mandoline sets up at a ski-slope angle on
folding legs. Levers and cranks raise and lower blades and cutting
plates. To clean, simply rinse under running water. A mandoline is great
fun to use, but it's a serious piece of equipment: a Norpro Stainless
Steel Mandoline Guard is available (sold separately) to help protect
your fingers. Though the mandoline can be used without the guard, do so
with care.